COCKTAILS
FALL COCKTAIL
Recipe by @1ou2cocktails
- 1 oz of Triple sec, La Fleur de l'île
- 1,5 oz of pur cranberry juice
- 0,5 oz de cinnamon syrup
- Hibiscus & Passion, Art Kombucha
Garnish for Halloween: eyed-shaped candy
GRAPEFRUIT-HIBISCUS
Recipe by @1ou2cocktails
- 1,5 oz of gin, Romeo's X
- 1,5 oz of fresh grapefruit juice
- 0,75 oz of simple syrup
- 1 egg white (or vegan emulsifier)
Mix in a shaker!
- Fill with Hibiscus & Passion Art Kombucha
PEAR, GINGER AND ROSEMARY
Recipe of @laviedansmonassiette
- 1 oz of ginger gin, Mayhaven of Artist in Residence distillery
- 3 sprays of rosemary tincture from, Oushkabé distillery
- 3/4 of a can of Spicy pear Art Kombucha
- 1 sprig of burnt rosemary
Photo by @laviedansmonassiette
DARK & STORMY MOJITO
Recipe by @jtun_peu_cocktail
- 1 1/2 oz of rum
- 1/2 oz of homemade pear/ginger syrup
- 10 mint leaves
- 3/4 oz of lime juice
Shake shake shake !
- Fill with Ginger Art Kombucha
Photo by David Markoff @jtun_peu_cocktail
SAKE AND PEAR
Recipe by @daphlive
- 2 oz of sake
- 4 oz of pear juice
- A hint of lemon juice
- Foamer or egg white well stirred!
- Fill with Spicy Pear Art Kombucha
And a spring of rosemary for garnish!
THE MONTREAL MULE
- 1 oz of vodka
- 5 crushed mint leaves
- 1/2 oz of lime juice
- 2 lime wedges
- Fill with Ginger Art Kombucha
DAIQUIRI STRAWBERRY-HIBISCUS
Mix in a blinder (2 servings) :
- 2 cups of frozen strawberries
- 2 tbsp. maple syrup
- 1 hint of lime
- 1 can of Hibiscus Art Kombucha
MOJITO PEAR-RASPBERRY
For 2 servings:
- 1 can of Mint Art Kombucha
- 100 ml of pear juice or puree
- 1/2 oz of white rum
- Some crushed raspberries
TROPICAL COCKTAIL
For 1 serving:
- 1 can of Hop Art Kombucha
- 100 ml of pineapple juice
- 1 hint of turmeric